1. Prepare the Filling: Preheat oven to 350°F (180°C) convection and line a baking tray with parchment paper. In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1 tablespoon portions onto a parchment-lined plate and freeze until firm (at least 30 minutes).

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3. Make the Cookie Dough: In a large bowl, beat butter, granulated sugar, and brown sugar until light in color, about 1–2 minutes. Add egg, vanilla extract, and molasses. Mix until fully combined. Add flour, cinnamon, ginger, nutmeg, baking soda, and baking powder. Fold gently until no dry flour remains.

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5. Assemble & Bake: Bake one test cookie to check spread and doneness. Flatten a portion of dough (about ⅓ cup) in your palm, place a frozen cream cheese ball in the center, and wrap the dough completely around it, sealing all edges. Roll in granulated sugar if desired and place on the prepared baking tray. Bake for 11–12 minutes. While cookies are hot, gently swirl a round cup or cookie cutter around each cookie to create smooth edges. Let cookies cool on the tray for 10 minutes before transferring.